Ingredients:
- 3/4 cup of full cream
- 4 large eggs
- 5 Tbsp of whole Psyllium husks (look at the local health food store or Amazon)
- 1/4 cup slightly warmed (not hot) coconut oil
- 1 large cup of Tapioca starch
- 1/2 cup coconut flour (you need less coconut flour than other flours. It is very absorbent. It has 3g of sugar and 11g of carbs)
- 1 Tbsp finely chopped fresh herbs of your choice. I like chives or parsley
- 4 tsp poppy seeds or sesame seeds (optional)
- 1/2 tsp of raw salt
- 1 tsp apple cider vinegar
Directions:
Heat the oven to 425F.
1. On a baking tray or sheet, put down some lightly oiled baking parchment paper (to put the naan on).
2. Place the eggs in the bowl of a machine mixer and beat for about 20 seconds. Add the
whole Psyllium, cream and coconut oil. Beat for 1 minute.
3. Start adding the remaining ingredients of flour, tapioca, baking soda, garlic, sesame
seeds, parsley and salt.
4. The naan mixture will be slightly thick and sticky at this point. Stir the vinegar in quickly.
5. Then oil your hands well and divide the dough into quarters. Keep your hands well oiled
and shape each piece of dough into a round ball.
6. Now place each one on the baking sheet. Using the flat palm of your hand, press the dough out until it is between about 1/4 - 1/2 an inch thick. It doesn't have to look perfect
remember!
Naan Cooking Directions:
1. Heat a skillet pan to medium heat and add a little oil for cooking.
2. Place the Naan piece into the pan.
3. Cover with a lid to help the cooking process along, and cook each piece for about 3
minutes or until each side is cooked through. It will spring back when you press it when
done. Remove from pan and allow to rest to firm up.
Article Source: Sugar Free Recipes: Low Carb Low Sugar Recipes on a Sugar Smart Diet by Peggy Annear
Hello, my name is Jim Black. I'm interested in healthy cooking and fitness.
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